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Monday, 17 September 2012

Bocconcini Wrapped in Basil and Prosciutto with a Lemon Garlic Oil

I last made this at Christmas time and they literally disappeared faster than I could make them, even with assembly help. This is a very simple yet sophisticated drinks nibble and it takes no skill, few ingredients and, you get to eat with a toothpick. For best results with this though there are a few steps I recommend you take 1) make the lemon oil in advance so that the flavours can infuse properly 2) only prepare this as you are about to eat it or the basil leaves will discolour 3) use the best extra virgin you can be bothered to and, 4) use the best prosciutto/parma ham you can. Great prosciutto is about $70 a kilo but, you only need about 5 slices (<$10) which will cover you needs easily if you tear the meat carefully enough -  you don't need much as it is full of flavour. Finally, other flavours would work (eg chilli oil or a cherry tomato vinaigrette).

1 small bucket bocconcini
Rind of 1 lemon
1 clove garlic finely minced
2 tbs extra virgin olive oil
1/2 bunch fresh basil
5 slices prosciutto
Cracked pepper (chilli flakes?)

Combine the oil, rind and garlic and allow to infuse. Drain the bocconcini well. Tear the bocconcini into bit sized pieces. Cut the prosciutto in half width ways then carefully pull each piece into thin strips. Wrap the bocconcini in one strip of prosciutto per bit of cheese. Feed one toothpick through one end of a basil leaf, slide on the prosciutto cover cheese ball, feed on the other end of the basil leaf. Place on your serving dish. Repeat with the remaining bocconcini. Once finished, drizzle over as much of the lemon/garlic oil as you think necessary then crack over some pepper. Serve and be quick about eating some yourself.

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